60 minutes
A delicious and savory dish featuring seared beef and tender broccoli in a flavorful sauce.
Beef Flank Steak, sliced against the grain into ⅛- to ¼-inch-thick pieces
0 lb
tablespoons
Baking Soda, optional tenderizer
teaspoons
teaspoons
teaspoons
Oyster sauce
teaspoons
Low Sodium Chicken Stock, heated
cups
tablespoons
Oyster sauce
tablespoons
teaspoons
teaspoons
teaspoons
White Pepper Powder
teaspoons
cups
tablespoons
Garlic, minced
teaspoons
Fresh Ginger, minced (optional)
teaspoons
Shaoxing Wine
tablespoons
tablespoons
tablespoons
1. Marinate the Beef
Combine the sliced beef with 3 tablespoons of water, 0.25 teaspoon of baking soda if you’re using it, 1.5 teaspoons of cornstarch, 2 teaspoons of neutral oil, and 1 teaspoon of oyster sauce. Mix everything together until the beef has absorbed the liquid. Let it marinate for 30 minutes.
2. Prepare the Sauce
In a bowl, mix together 0.67 cup of heated low-sodium chicken stock, 1.5 tablespoons of light soy sauce, 1 tablespoon of oyster sauce, 1.5 teaspoons of granulated sugar, 1 teaspoon of dark soy sauce, 0.5 teaspoon of toasted sesame oil, and 0.125 teaspoon of white pepper powder.
3. Blanch the Broccoli
Bring a pot of water to a boil. Add the broccoli florets and let them cook for 30 to 60 seconds. Drain the broccoli using a colander and set aside.
4. Sear the Beef
Heat a wok over high heat until it’s very hot, then add the marinated beef. Sear the beef for about 2 minutes, flipping halfway through, until it’s browned and cooked through. Remove the beef from the wok and set it aside.
5. Assemble the Dish
In the same wok, heat 3 tablespoons of neutral oil. Add 2 teaspoons of minced garlic and 0.25 teaspoon of minced fresh ginger if you’re using it. Stir-fry briefly until aromatic. Add 1 tablespoon of Shaoxing wine and pour in the prepared sauce. Mix 2.5 tablespoons of cornstarch with 3 tablespoons of water to make a slurry, and then stir this into the sauce to thicken it. Return the broccoli and beef to the wok, mixing everything together so the sauce coats evenly. Cook for another 5 to 7 minutes until everything is heated through and the sauce has thickened.
Swap out part of the broccoli for other vegetables like sugar snap peas, bell peppers, or baby corn to alter the texture and flavor profile. You could also roast the broccoli instead of steaming or stir-frying for a caramelized flavor.
Replace part of the beef with another protein like thinly sliced chicken, pork, or even firm tofu for vegetarians. Each protein will contribute its unique flavor and texture.
Change up the marinade for the beef. If you typically use soy sauce, ginger, and garlic, try using balsamic vinegar, Worcestershire sauce, and rosemary for an Italian twist, or go for a Korean flavor with gochujang (Korean chili paste), sesame oil, and pear puree for sweetness.
Play with different types of heat. If you typically use black pepper or chili flakes, try incorporating sliced fresh jalapeños, Szechuan peppercorns, or even a dab of spicy harissa paste.
Modify your sauce by adding different elements like coconut milk for creaminess, tamarind paste for sourness, or hoisin sauce for sweetness and complexity.
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